Grade 11 Practical Work

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Across
  1. 2. A tower of cream filled choux puffs.
  2. 4. Use a measuring ... when measuring 250 ml cake flour.
  3. 6. Ingredient that provides moisture for steam to form when eclairs are baked.
  4. 7. Turn your tray with biscuits ... through the baking process.
  5. 9. Use a measuring ... when measuring 5 ml baking powder.
  6. 11. Vanilla biscuits are an example of ... biscuits.
  7. 15. The thickening ingredient in crème patisserie.
  8. 17. Forms the framework of baked products.
  9. 18. If the recipe does not specify use ... sugar.
Down
  1. 1. The emulsifying component found in egg yolks.
  2. 3. Type of choir pastry piped in an oblong shape.
  3. 5. Raising agent used when making eclairs.
  4. 8. Place a ... under your mixing bowl when you use an electric beater.
  5. 9. Flavouring agent in baked goods.
  6. 10. Choux batter fried in oil, tossed in cinnamon sugar and dipped in chocolate.
  7. 11. Mixing method used when flour and margarine is combined using the tips of your fingers.
  8. 12. Crack an egg using a ...
  9. 13. Use a measuring ... when measuring 250 ml milk.
  10. 14. Biscuits are usually ... when they come out of the oven and will harden as they cool down.
  11. 15. Mixing method used when margarine and sugar is mixed using an electric beater.
  12. 16. If the recipe does not specify use ... eggs.